What’s better than a little chili powder and cheddar cheese ~ mixed with some chicken and chickpeas ~ and then peppered with paprika?

There are some things… but when you think about it, not many.

It’s a little Latin, a little “Mexican,” just a little Middle Eastern, and a whole lotta’ good.

It just is.

These meatballs are amazing.

And, to top it all of (literally), I’ve whipped up some chickpea “juice,” into an amazing savory meringue to accompany the spicy seasoned morsels.

 

Chili Chicken Cheddar Meatballs with Pepper and Paprika

1 lb. ground chicken
1 14 oz. can chickpeas (garbanzo beans), liquid reserved, coarsely chopped in a food processor (or hand mashed)
1 1/2 cup shredded sharp cheddar cheese
1 Tbs. chili powder
1 tsp. paprika
1/2 tsp. fresh ground pepper
1/2 tsp. sea salt

Preheat oven to 425 degrees.
Combine all ingredients together in a large bowl, massaging until uniformly mixed.
Form into golf-ball sized balls and bake in a covered dish for 30-40 minutes.

While the meatballs cool, whip the reserved chickpea “juice,” adding a dash of salt and perhaps a touch of lemon juice, until stiff meringue-like peaks form. Yes, this will happen. Just be patient.
It’s magical.

Serve sprinkled with freshly ground pepper, alongside the Chili Chicken and Cheddar Meatballs with Pepper and Paprika.

Don’t you just love the continual alliterations? 🙂